Season the pork. Now season it in the hot butter and cumin. Cook at 200c for about 12 minutes each.
Melt the sugar in a heavy bottomed saucepan until it begins to caramelise. Add the balsamic to form a syrup, take off the heat and add the figs, pomegranate, orange and nuts, coat it all well.
Serve the pork sliced onto watercress with the fig mixture all over.
Trending This Week